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Cordero Asado Madrileno Recipe | |
Spanish Lamb | |
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Ingredients:
4 lb. leg of lamb1/2 tsp. salt 1/4 tsp crushed cumin Pinch of oregano 1/4 cup olive oil garlic clove
Directions:
Choose a small (4 pound) leg of lamb, well trimmed of fat. Rub outside with mixture of salt, crushed cumin and a pinch of oregano blended with 1/4 cup olive oil. Insert garlic clove near bone. Spit roast in open pan in oven preheated to 350 degrees for 1 1/4 hours or until thermometer registered 140 degrees for rare. Outside should be crackling brown, inside pink and tender. Serves 4 to 6
This recipe comes from a little booklet printed in Spain by the Instituto para la Propaganda Exterior de los Productos del Olivar. Espanoleto, 19-Madrid
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